•  
  •  
 

Abstract

To systematically analyze and evaluate amino acids of dried osmund, 17 kinds of amino acids were derivatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and then were analyzed by ultra performance liquid chromatography. L-tryptophan was quantitatively analyzed by ultraviolet spectrophotometric. Nutritional value evaluation of dried osmund protein was synthetically studied by methods of ratio coefficient of amino acid and fuzzy discernment. The results showed that the sample had 18 kinds of amino acids. The content of the total amino acids was up to 697.93 mg/g protein.The proportion of essential amino acids in total amino acids was 0.45, and the proportion of essential amino acids in non-essential amino acids was 0.83, which was higher than that of FAO/WHO pattern recommended. The content of crude protein was 12.09%. The contents of flavor amino acids、sweet amino acids, aromatic amino acids and medical amino acids were 23.99%, 22.16%, 12.46% and 63.97% respectively. All kinds of human essential amino acids kept such a balanced proportion that they were close to the FAO/WHO standard pattern. Among all human essential amino acids, the first limited amino acid was isoleucine.

Publication Date

12-28-2015

First Page

28

Last Page

32,41

DOI

10.13652/j.issn.1003-5788.2015.06.006

References

[1] 陆宁, 龙海荣, 柴洪迪. 即食薇菜加工工艺的研究[J]. 食品研究与开发, 2007, 28(10): 116~119.
[2] 周文倩, 李纯, 胡瑞, 等. β-环状糊精用于复水薇菜尖脱苦工艺的优化[J]. 食品与机械, 2013, 29(6): 216~219.
[3] Atsushi N. Plant constituents biologically active to insects. VI. antifeedants for larvae of the yellow butterfly, euremahecabe mandarina in osmunda japonica[J]. Chem. Pharm Bull, 1990, 38(10): 2 862~2 865.
[4] 王晓芳. 氨基酸与免疫功能的关系[J]. 国际儿科学杂志, 2013, 40(1): 28~31.
[5] 宋卫江, 屈小英. 薇菜干的制作及营养成分分析[J]. 适用技术市场, 1998(8): 16~17.
[6] 王谋强, 励志腾. 薇菜干的营养品质分析[J]. 植物资源与环境, 1995, 4(2): 63~64.
[7] 田瑞, 程超, 汪兴平. 野生与栽培薇菜的营养成分分析与评价[J]. 食品科学, 2011, 32(23): 297~300.
[8] 瞿其曙, 汤晓庆, 胡效亚, 等. 柱前衍生法在氨基酸分析测定中的应用[J]. 化学进展, 2006, 18(6): 789~793.
[9] 龙顺荣, 李炜正, 王力清. 超高效液相—串联质谱法测定动物组织中硝基呋喃类代谢物残留量[J]. 食品与机械, 2007, 23(6): 90~92.
[10] Shimbo K, Oonuki T, Yahashi A, et al. Pre-column derivatization reagents for high-speed analysis of amines and amino acids in biological fluid using liquid chromatography/electro spray ionization tandem mass spectrometry[J]. Rapid Commun Mass Spectrom, 2009, 23(10): 1 483~1 492.
[11] Shimbo K, Yahashi A, Hirayama K, et al. Multifunctional and highly sensitive precolumn reagents for amino acids in liquid chromatography/tandem masss pectrometry[J]. Anal. Chem., 2009, 81(13): 5 172~5 179.
[12] Steven A Cohen. Amino acid analysis using pre-column derivatization with 6-amino quinolyl-N-hydroxy succinimidyl carbamate[J]. Methods in Molecular Biology, 2003(211): 143~154.
[13] Wang Xian-huo, Chen Xiang, Chen Li-juan, et al. Optimizing high-performance liquid chromatography method for quantification of glucosamine using 6-amino quinolyl-N-hydroxysuccinimidyl carbamate derivatization in rat plasma: application to a pharmacokinetic study[J]. Biomed Chromatogr, 2008, 22(11): 1 265~1 271.
[14] Waters. ACQUITY UPLC H-Class和H-Class Bio氨基酸分析系统指南(修订B)[Z]. USA: Waters Corporation, 2012.
[15] 杨俊, 王文辉, 李翼, 等. 柱前衍生超高效液相色谱法测定核桃仁中的氨基酸含量[J]. 食品与发酵工业, 2011, 32(2): 182~185.
[16] 孙昕. 分光光度法测定豆类及其粗蛋白质中的色氨酸[J]. 生物学杂志, 2000, 17(5): 33~34.
[17] 杨慧敏, 周文华, 李维敏, 等. 椰子水及其饮料中氨基酸组分分析[J]. 食品与机械, 2013, 29(6): 63~66.
[18] 陈巧玲, 李忠海, 陈素琼. 5种产地食用菌氨基酸组成比较及营养评价[J]. 食品与机械, 2014, 30(6): 43~46.
[19] FAO/WHO. Protein quality evaluation in human diets[R]. Rome: Food and Agriculture Organization, 1991.
[20] Germain K, Dominique C M, Alain B S, et al. Nutrient content of some mushroom species of the genus termitomyces consumed in Cameroon[J]. Nahrung-Food, 2003, 47(3): 213~216.
[21] 钱爱萍, 颜孙安, 林香信, 等. 家禽肉中氨基酸组成及营养评价[J]. 中国农学通报, 2010, 26(13): 94~97.
[22] 赵凤敏, 李树军, 张晓燕, 等. 不同品种马铃薯的氨基酸营养价值评价[J]. 中国粮油学报, 2014, 29(9): 13~18.
[23] 严孙安, 林香信, 钱爱萍, 等. 闽产柑橘果实氨基酸含量及组成分析[J]. 中国食物与营养, 2012, 18(6): 66~70.
[24] 谷镇, 杨焱. 食用菌呈香呈味物质研究进展[J]. 食品工业科技, 2013, 34(5): 363~367.
[25] 张婷, 杨波, 罗瑞明, 等. 苦苦菜发酵过程中主要发酵菌种及滋味物质的变化[J]. 食品与机械, 2015, 31(3): 23~27.
[26] 中国疾病预防控制中心营养与食品安全所. 中国食物成分表2002[M]. 北京: 北京大学医学出版社, 2002: 234~239.
[27] 彭惠蓉, 黄丽华, 陈训. 顶坛花椒幼嫩茎叶必需氨基酸质量评价[J]. 贵州科学, 2011, 29(4): 33~35.

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.